Lamb Potjie

• 30ml oil
• 1 1/2 kg stewing lamb or deboned leg, cubed
• 2 leeks, sliced
• 1 large onion, sliced
• 30ml Food Lover’s Crushed Garlic
• 2 stalks celery, sliced
• 250g whole baby carrots
• 125ml green beans, sliced
• 2 sweet potatoes, cut into large dice
• 10ml ginger, grated
• Tabasco sauce
• A few cardamom pods, cracked
• 1 whole stick cinnamon
• Juice of 1 lemon
• 150ml Coca-Cola
• 250ml vegetable stock (plus extra, if necessary)
• 125ml clear honey

To serve

• Yellow rice, to which lightly fried raisins and chopped or slivered almonds are added. Plain yoghurt (optional).

• Heat oil in the potjie and brown the meat.
• Add leeks, onion, garlic and celery and fry for a few minutes until soft; add carrots, beans and sweet potato and fry for an extra 2 minutes.
• Add ginger, Tabasco, cardamom, cinnamon, lemon juice, Coke and 50 ml of the stock.
• Cover the pot and simmer over moderately hot coals, topping up with the stock when necessary, until the meat is nearly tender. About 1.5 hours.
• Do not add too much stock at any one time; the mixture mustn’t be too runny.
• Pour honey over the meat and cook further until meat is completely tender.
• Season and remove cinnamon stick.